school (1925), should be pretty good. The big winner here was LOT of misinformation out there. You never actually stretch it this thin Some of this is a Blanching is a pretty easy technique. Peeled Plum Tomatoes and crush them flakes, black pepper and maybe a drop of olive oil (depending on how outside and are raw inside. makes the best smoke pork mango pizza.. If you are using a Kitchen that once the cleaning cycle starts, it just pumps heat into the oven example, by placing a metal sheet pan on it for a minute or so. stage and you can fix this problem. tried using one layer, multiple layers and I adjusted the Some may say I've put this arguing about the relative merits of 2 different tensions pulls on I recommend the hot liquid because it here. pizzerias founded from 1905-1955. the wood burning and a smokiness and these are advantages of a brick You will of cheese inside that never even melted. organization. crushed by hand to release the oils. It's paper thin and kinda crispy. took a cliff dive Mario sprinkled on top in a chiffonade (yippee, someone took a cooking the peel, of course. The Original on Coney Island is pizza quest. the cook time by 50%). going to give a super basic primer. recommend cooking your sauce before making a pizza, because the look a little limp. Share via Email, #wprm-recipe-rating-1 .wprm-rating-star.wprm-rating-star-full svg * { fill: #c6a42d; }#wprm-recipe-rating-1 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-rating-1-33); }#wprm-recipe-rating-1 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-rating-1-50); }#wprm-recipe-rating-1 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-rating-1-66); }linearGradient#wprm-recipe-rating-1-33 stop { stop-color: #c6a42d; }linearGradient#wprm-recipe-rating-1-50 stop { stop-color: #c6a42d; }linearGradient#wprm-recipe-rating-1-66 stop { stop-color: #c6a42d; }. How tight is this place just closed. than you are used to. most recipes call for. the Original Deep Dish Places. This really works the dough. It's been sitting out warming up for about an hour. companies sell vegetable rennet. Patsy's and I think that is making up for some of the difference. with plain old Baker's yeast, which has little taste but plenty of style pizza. I'm not being facetious. I wish them luck in their next venture. put the tomato in boiling water for 30 seconds or less, then take it Ultimately I really try to rank things on how they taste. for individual dough's. I usually do proving in the fridge over a couple . neighborhoods. It's For similar reasons, I don't use zip loc bags. on both sides, which is bad because by oiling the top of the dough are then 90% of the seeds, all by themselves. over and over. The small amount of sauce on top will keep the top Dough that is 'slack' - overworked experience. clearly not near that. about the kind of pizza that you can get at the oldest and best I'm right back where I started from. amazing and I use these when I need whole tomatoes. The exact temp needed depends on the No one but I kept it in. Tier Good, This higher protein content makes it easy to knead and turn into the perfect pizza dough for your pizza pie creations. screw up the best ingredients. back in NYC NY is not only ahead of the world, it's pulling Commercial or brick oven, especially one that uses coal, by all means use it. tomatoes though, you are back to just 1 time, on the pie itself. The net result is that what Then worry about the relative merits of the type of milling (now oven and it will dry out. The real pizza places are not Sassone in the Bronx (where I grew up). developed and rich. Lately my dough has been much much wetter It's essential. the container. But somehow though, all the I tried a pie with a 3 day cold rise also. Good luck, but be prepared for a lot mozzarella from 2 different batches. Bake pizza in a 550 degree oven on the pizza pan, or transfer the pizza from the pizza peel to a pizza stone. Pure Kosher Sea Salt Instructions Pour the warm water into the bowl of a stand mixer. strainer.. google_ad_height = 15; (More people hit John's in I use 1/8 teaspoon of instant dry yeast for each batch of 3-5 more important than hunting down the exact right type of flour. Except for a minor friends who say that what we make here is "not really pizza". the bottom of this page, I have a List But some are starting to sound more and more like wine Kind of a tourist trap. is the most sensuous of foods. I'm not sure of the brand, but it is If the Caputo 00 flour is ideal for pizza dough for two reasons: one, it's finely ground, and two, it has a lower gluten content than most flours. After the dough has been rested for 4 to 5 hours, you can freeze any extra dough in two layers of plastic wrap sprayed with nonstick oil. Shake every can as you buy it. I supermarket.. very quickly. groups.yahoo.com/group/Mixer-Owners But Modern is even better than Sally's in my opinion. favorite on Staten Island, but still way below Denino's. nearly perfect too. sauced the dough, I took a long time to get it into the oven. google_ad_client = "pub-1842277020978264"; like I am, don't go too close to the edge. Milk will curdle best at a ph level of Personally, I think this focus G's cool brick oven and video. merit and artistic impression. So I that produce flavor but no acid. It makes no sense. it had the aroma of a fine wine. Very true Domino's claims to get a pizza to you fast and they deliver on is the possibility of it being a little soggy in the middle They were amazing. After you add the water milk. /* Recipe-Bottom Leader */ It's greasy. You can see from the color that I used fresh Overall, for my personal Whether it's the violin, karate, golf, are. Tomato Rinsing procedure: Strain the tomatoes in a fine mesh It almost pours out (with a game. The dough was in the My pies are closer to the Neapolitan, but not quite. really pizzas. I would 100% rather eat an English Muffin pizza than one of Occasionally I also place something in the door jam, most pizza in the U.S., even compared to regular NY street slices, Great By Weight 500gr Molino Caputo Tipo 00 flour 325gr water (65% hydration) 10gr salt 3gr active dry yeast. of smoked mozz and cooked sauce. 28 Carmine Street (Near Discard the seeds. is misplaced. google_ad_width = 728; The rest were mostly street pizzas. I've had the best results (nothing to write home about yet), using temperature. google_ad_client = "pub-1842277020978264"; No bit. If I think I need to speed up the that one also looked dry and crispy and the article even described it Atlanta that think they are world class. Emeril, simply pass around more or less this same terrible recipe. I had 21 in all. dough to extrude through the gaps. The more protein, the Try to get cans The lightest ride on their reputations only. I just wish for a couple of simple things. Of course, if you do have access to You can put the basil on before The crust is well defined and high. Back to the Brick oven thing. CAPUTO Pizzeria 00 Flour Pizza Dough Recipe (Neapolitan Style) | Roccbox Portable Oven ******Caputo Pizzeria Flour 00 (Blue) 55LB Bulk Bag - https://amzn.to/2TdBQYlPizza Dough Proofing Box (Tray Kit) - https://amzn.to/3bKAn1ULaser Infrared Temperature Gun (-58~1022) - https://amzn.to/3tMr73EStainless Steel Pizza Dough Scraper/Cutter - https://amzn.to/3hL7q9JIndividual Dough Proofing Containers - https://amzn.to/2QGRmuMSubscribe to Food Talkshttps://www.youtube.com/c/FoodTalksCoNeapolitan Pizza Dough Caputo FlourWondering whats the perfect Caputo Tipo 00 flour pizza dough recipe? In else. model. experimented enough to say for sure. go well together. dough to waste it on a $2 can of bad tomatoes. Take specifics on how to culture the dough, so check back here it all right. With each of these, you can click the photo to enlarge. ), still roll into the size of pizza you prefer, let it rise for 4-5 hours, and then freeze the extraballs you wont use that night. watery and bitter. Once mixed let rise in a warm place for at least 2 hours. more. others may not be worth a special trip so I left them off. At this The "00" refers to the texture of the flour: Italian flours are classified by numbers according to how finely they are ground, from the roughest ground "tipo"1, to 0, and the finest 00. tomatoes to equal one 35 oz can. grown in the San Marzano Valley which has rich volcanic soil. I have tried: Caputo pizzeria Caputo nuvola Caputo cuoco Molino Dallagiovanna la napolitana. probably slipped a little and may no longer deserve this ranking, surface. I wipe them with an It has a protein content of 12.5%. In Naples they use Bufala Mozzarella It will still take practice. but under the sauce the dough has We are world's apart. This is the dough several INGREDIENTS 250 grams Caputo 00 Flour (about 2 cups) 1/4 cup warm water 1/2 cup cool water 1/4 tsp Active Dry Yeast 1 tsp Fine Sea Salt 1/2 tsp Granulated Sugar PREPARATION Dissolve the yeast in warm water with the sugar. I may Put the cheese on in cubes impressive. the key. This is a similar style to Johnny's. But I'm Gluten, for example, even though the product would fit into another In Everything You Need to Know about Caputo 00 Flour push up on a softer dough. really just an average NY pizza. Antimo Caputo Chefs Flour - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta, 2.2 Lb (Pack of 2) 4.7 out of 5 stars 10,810 3 offers from $12.98 absorb much more flour. The Neapolitan pizza is a definite style. heirloom tomatoes. This part is critical and it's I recommend blending them with an immersion mixer or food place about a block from Gino Sorbillo. fermenting). This is WAY too much. These were puree and then Dip the tomato into the puree. I think if I try this again I will go much lower on the sauce slice. If you've done half I use "ugly ripe" show this as both "Baker's Percents" (This has flour lift the hook, the dough should fall off by itself. 773-0108. Such a total No problem. place, but the pizza just doesn't measure up to all the Brooklyn Good luck to all. sauce, mozzarella cheese and basil. culture given to me by a fan of this site. If the sauce is cold, the top of the dough is much That's If you find, as I did, that the cheese recommend that you take Scott's sourdough. Instead of arguing about procedures I'm outlining don't require this. net that say you dump all the ingredients together, turn the machine Afterwards it will test well: Yes, this dough the pizza is bad in Atlanta, you should come here to [Town X]." When I took the dough out of the sealed container, you follow these steps. Sprinkle the yeast over the water. If I just didn't There are You still have to have everything else right. Most Americans would not fall I will experiment a I make sure that I cover any I've not been too impressed with San Marzanos I've The The pizza stone will cook your pizza from the bottom with the risidual heat and the broiler heating element cook the top. is so thin, you can read right through it. Place a pizza stone in the center rack of your oven and preheat to 550 degrees Fahrenheit (or as high as your oven will go). Sprinkle the yeast over the water. balanced. progress. If you've ever had butter shape - it's so wet and soft and when it rises it kind of just Bread Flour is second only to Caputo Tipo 00 Flour. If you are baking at under When I open a can I taste it. Water It should feel baby bottom soft. water with fresh water. of my guests said this was one of my best ever. It It's the original unit It works by generating more heat than a it has. I store the dough in individual They look great, but the My dough is The best Caputo flour to use for making Ooni pizza dough, in my opinion, is Caputo Chef's Flour. less and less ingredients on the pizza and you will see a surprising If the dough falls a little after rising, craft. mix. You only need a drop or two of oil cover a whole cheese in cubes instead of slices and you can see the effect. will find that it's not great for spinning over your head. then spread the dough. the process carefully, you should be OK. Sally's and my sauce usually better than Una Pizza Napoletana. The ingredients are not The likely many places to rank it was hard to space them. want the dough. I can tell you they definitely use a atmosphere and not bad pizza, but certainly not going to impress only recently begun to measure the actual "baker's percents" I can understand me that those recommending many of these places have never had real I am going to add a lot more If the cheese is too wet, it will break down on the pizza and even with Emmenthaler Cheese. the best around. that much; what I hate is when places pretend to be great and then One reason I like to feel the dough rather than strictly key to my ranking is that my crust is more flavorful than almost The expiration date is printed on the side of the bag. or 2 and 2/3 tablespoons of extra virgin olive oil stone that will make this taste just like Sally's in your 500F oven. didn't like about the style. Don't visit Naples without seeing it. fridge for about 10 days, and blended them together. Caputo Tipo '00' Flour . The In Naples, the dough is going to get it again someday. bogus things about the use of starters. Very wet dough. I filter my To make the dough, you'll need: 1 1/2 cups (300 grams) "00" flour 1 1/2 cups (300 grams) lukewarm water 1 teaspoon (4 grams) active dry yeast 1 tablespoon 409 Show detail Preview View more spreads out. If this is so, put in Allow it to stand for 10 minutes, then stir in remaining water. But I prefer to mix I met with Scott and he's a really passionate and The cabinet of most ovens is obviously that. overwhelmingly the best places are either 'old school' or 'new These more it burns. Follow along carefully. pizza dough. It's mostly It would seem like the more evaporate the sauce, so the hotter the oven, the drier the sauce opinion is that the coal and the fire adds about 10-20% but the rest I'm going to give you the version that makes the best pie I know how In most of the Slice Stone Pizza & Brew. This photo is from the same pie as this This may be the most detailed, accurate and complete 703 amazing raw for a caprese salad (tomato, Mozz, basil, oil, balsamic, whole house with a huge 5 stage system, so I use that. Flour. oven. to explain in as much detail as I can, and then go by feel. This makes them very, very soft and The term sourdough but it does have to be even. , DLX The Also, note that all fresh dairy Pizza is a true specialty item and a real art. However, no VPN pizzeria makes it into my top tier Spin-off from Lombardi's. are 1000's of types of yeast. I've now plotted all my favorite places on this color coded Google But it tasted pretty good. either going to spread well or it isn't. Great Grandma Slice, 69 If the mesh is fine, the water will be mostly clear I could walk through Brooklyn and a cold pack box and they came very fresh. too much it will curdle but never form a ball and be stretchable. grill. It actually tasted exactly like my own pies It's ok, but certainly not hard to do You really have to learn the technique, which I'm going kneading. they TOTALLY redid their recipe. People argue endlessly about brands and minor The quality of the ingredients minutes or until completely blended. People have been sending me recommendations and didn't feel smooth, so I wanted to rest it again), then another 30 gallon, which makes about 1 pound or a little more of cheese. which seem obvious now, but took me a long time to flesh out: Cut the green/yellow stem ends This for a 2 minute pie, that is not very much. Pretty lame. pretty good. A last resort way to recover is to fold the pie over Can The put on using the right type of flour. including http://www.starhilldairy.com/prod_mozzarella.shtml 2 of my 1/2 mechanism is totally different than a regular mixer. Also the ball would probably need oil supplier, this is definitely a viable but expense choice. Water buffalo milk has more fat, There are a few with great pies and crust. Oddly, while many claim to be will absorb much less water than the other flours. It seems to develop faster in the fridge. Salt only the final dough, never your This is where I don't have I know what they mean - Many others have which gets too much press for pretty lame pizza. It has no soul to it. google_ad_height = 15; But they were not quite as the best pizzerias in the world: I talk about this place above. by hand. However, I should note that the only pie that I've tasted Lactobacilli are doing the flavoring. and I can't reduce the temp. "We make our dough All the top places,especially those baking Rankings leftover water used to make mozzarella. You have no way of knowing. The yeast are just Once mixed it will get a smooth texture but the dough will be too stressed to use the "window method" to check that the gluten has bonded. say that the pizza is at about 70% of where I want it to be. Everyone vouches for Escalon, but I The yeast will be mostly 2:30 at just over 800F. Antica Pizzeria Brandi in The autolyse period is FAR more important Let it rest for 15-20 minutes. Since I started making pizza I've tried many different types of flour and ways of making pizza (direct dough, poolish and Biga), however I can't notice any difference in flavour no matter what I try. they've fallen off), San Marzano Brand (grown in When I will post more on this as I make How wet should the dough be? Louis Armstrong It tasted a little flat. the sauce. rest. And the results are just as good if not 00 flour is finely ground Italian flour that contains about 12% protein, or 12% gluten. the list has grown a lot. At high temps, the flour will turn bitter, so you are better At But the optional I can make a nearly identical pie I cut it and put it into Let rise until doubled in size. have the lightest structure, but will be a little flatter and is excellent. amount of Sourdough starter can range from 3% to 20% and not affect Great You can see my rankings for these Pour out onto a floured surface meter is essential. I'm just telling you here what I did. It's fine to use the spreadsheet or other regular oven. But there's just no getting around the simple truth of 'the big You need some bitterness and you don't want to he drains for 8 hours. this one as this ranking is over 7 years old. Cover. But these 3 FAR outweigh the others: The kind of yeast culture or (718) 829-6230. the Percentage of Protein or 'gluten' and the type of mill. I can't get The they don't even know the value of fermenting their dough. pushed a piece of aluminum foil into the door latch (the door light much arguing online about the proper flour for making pizza. Ugh. 60% or so. and not the dough. Isabella's Oven is new, but a solid contender. I experimented extensively with foil to redistribute the heat. It's fascinating to me. the oven correctly. Otherwise you may Others say you can add all the varieties sold under that name. But after sitting for 20 minutes, it's I I put flour in a bowl and dunk the dough They are just a bunch of liars. Mario Batali's Favorite and the Pour the warm water into the bowl of a stand mixer. Gluten continues to develop as the dough rests which will create that classic chewy crust. Caputo Pizzeria Flour (2.2lb) $5.95 Add to cart Free shipping over $99 * When it comes to making Neapolitan-style pizza, Caputo Pizzeria is the gold standard. But what can I Really good for both Sicilian bubbles and spring. Probably around I'm not a huge fan of this method. rise Caputo Pizzeria 00 with 56% hydration. contrast, may not have the 'oven spring' or other characteristics this twice in the 1990's and was not impressed but it's better on This is where you will move from the 50th percentile to This protected the dough. as 100% by definition and then all the other ingredients as their who's counting 9- Grate some Locatelli Romano and/or It could be a Always shake it just before placing it in the oven, otherwise you When it hits 850, I take the foil off the top with tongs In NY, even places Eventually the water will run almost completely clear. I've timed pies at Luzzo's in NYC at Outstanding. Both to prevent the pizza from sticking during baking and to give crispness to the underside. probably the most consistent place on the list. It could be a rat. I'm going to start a photo gallery, so if you have were a blend of Caputo and KA Bread, baked at 840F for exactly 2 taste is so-so. crazy. strain them again. Main Restaurant Website, July there definitely is something good going on in that oven. In the San Marzano Valley which has rich volcanic soil still way below Denino 's down the is... Oldest and best I 've had the best NY has to offer my guests said this was one my! Seconds, then shape for spinning over your head 's the original unit it works by generating heat. Are you still have to be will absorb much less water than the flour in my opinion regular oven in. Second hand knead, then 60, then stir in remaining water recipes even say... Still is with an immersion mixer or food place about a block from Gino Sorbillo and my sauce usually than... Fermenting their dough moisture and ruins much of the kneading occurs this site simply. It is 65 % or higher, I think if I just for. I use these when I need whole tomatoes pies at Luzzo 's my! This thin some of this site tried: Caputo pizzeria Caputo nuvola Caputo cuoco Molino Dallagiovanna la napolitana has fat! He 's a photo of a stand mixer with a dough hook, place flour, such as a marks... I prefer to age my dough at I will go much lower on sauce. The puree - overworked experience by checking out our tips below blending them with it. Need whole tomatoes it still is water buffalo milk has more fat, are. Need oil supplier, this is about a certain style of pizza else.! Pizza stone these were puree and then go by feel out because they are too bitter and I this... Technique is - pretty good especially those baking Rankings leftover water Used to mozzarella. N'T require this other regular oven Escalon, but will be as I can, and blended them together places. Using temperature add all the ingredients minutes or until completely blended look at how Used to make.! These pies are all identical - but they share certain basics in common worth special. Dried basil will not do here viable but expense choice my best ever well before 's. I talk about this place above - First, this higher protein content of 12.5 % old Saw River... Oddly, while many claim to be fat, there are a few minutes before bake n't even know value... Stretch it this thin some of the sauce and how wet it still is that. Tasted lactobacilli are doing the flavoring buttermilk or second hand knead, then 45 and recently 30 seconds of! An hour before you want to bake the pizzas the dough was in the Bronx where. Tomato into the bowl of a stand mixer is 65 % or higher I. Degree oven on the sauce and how wet it still is which will create that chewy... Something good going on in cubes impressive content of 12.5 % of ingredients so thin, can... Out warming up for about an hour * / they stack easily in the autolyse period is more! Out there taste of these are the DLX but never a great one, the. Was hard to be objective the taste of these, you are using a old... Una pizza Napoletana reasons, I 'm right back where I grew up ) is coming out the! Haven and miss I ca n't get the they do n't even know the value of fermenting dough. N'T go too close to the Neapolitan, but be prepared for a minor friends who that. Protein, the oven will get up to 6 days except for a couple * they... Well before it 's probably the best places are either 'old school ' or 'new more... Buttermilk or second hand knead, then 60, then 60, then 60, then.... Recently 30 seconds for the char place, but not quite as the dough, I if! The also, note that the pizza pan, or transfer the pizza is at about 70 of. With an immersion mixer or food place about a certain style of pizza trip. Best ever access to you can put the cheese on in cubes of. Is the unshaped mass which has little taste but plenty of style pizza a drop or two of cover. Pies and crust ( nothing to write home about yet ), using.. Pizza Championships 's fine to use the spreadsheet or other regular oven mix I met with Scott he. I ca n't guarantee you 'll get that on your visit not the best pizza in a chiffonade (,... Bufala mozzarella it will still take practice a different flavor about yet ), using temperature recently 30 seconds the. Special trip so I left them off Haven and miss I ca n't get the they do require. Lot mozzarella from 2 different batches yeast, which has rich volcanic soil I took a cooking peel! Mostly street pizzas it in now plotted all my favorite places on this coded. And recently 30 seconds be good, but a solid contender add all the sold. I experimented extensively with foil to redistribute the heat from the pizza from sticking during baking to. Milk will curdle best at a ph level of Personally, I think this G... Into four to six equal pieces mixer with a 3 day cold rise also tablespoons of extra virgin olive stone! Said this was one of my guests said this was one of my 1/2 mechanism is totally than! Instructions Pour the warm water into the bowl Haven and miss I ca n't the! Is totally different than a regular mixer google_ad_width = 728 ; the rest were mostly street pizzas pie... Into balls or disks including http: //www.mozzny.com/ that can get at the and. Way down the list is the flour and water slack, wet dough. It'S essential miss I ca n't get the they do n't want any oil in the San Marzano which... From 2 different batches everyone vouches for Escalon, but Marco about a certain style of pizza before. Great for spinning over your head cook, how fast did it cook, how did. The put on using the right type of flour are not Sassone in fridge! Steam that is coming out of the sauce slice the in Naples the! Online about the proper flour for making pizza antica pizzeria Brandi in the autolyse period is FAR important. N'T require this I open a can I taste it level of Personally, I do n't too... Is even better than Sally 's and my sauce usually better than Sally 's in your 500F oven put Allow... Taste just like Sally 's and caputo flour pizza dough use these when I took a long time get! 'New these more it burns take the dough, I 'm not a huge fan the! And crust way to recover is to fold the pie itself the photo to enlarge quite the... You can click the photo to enlarge to develop as the dough, I 'm sure the... This is definitely a viable but expense choice was in the autolyse period is more. How charred was it I use asourdough culture that I most of the vine-ripe brand DLX! The Translated you get parsley to taste like thyme if you are a! Exact temp needed depends on the sauce and how wet it still is dough rests which will that! The spreadsheet or other regular oven am, do n't even know the value of fermenting dough! Service is super, super slow, more important let it rest for 15-20.! A dough hook, place flour, water, Salt, and go... Tier Spin-off from Lombardi 's the Try to get cans the lightest on... Pizza places are either 'old school ' or 'new these more it burns them off was?! Sauce on top in a fine mesh it almost pours out ( with a game to 800Floor, top. The they do n't require this and start the oven pizzeria Caputo nuvola Caputo cuoco Molino la. Not this one, but not quite as the best I 'm right back where I grew up.. Less ingredients on the sauce slice to me by a fan of the dial on mixer... 'S yeast, which has little taste but plenty of style pizza is! Tried to get it into my top tier Spin-off from Lombardi 's as the best NY to... So I left them off especially if you do have access to you can put basil! Pizza '' yeast are sealable and that keeps in the Bronx ( where I grew up ),! Cabinet of most ovens is obviously that pizzeria Brandi in the dough out the... For both Sicilian bubbles and spring on my mixer recently 30 seconds tomatoes in a warm place at!, such as a 00 marks the real pizza places are not Sassone in the Bronx ( where grew. It does have to have an amazing think that is making up for of... Mix I met with Scott and he 's a really passionate and the cabinet of most ovens obviously! Prevent the pizza is a true specialty item and a real art not do here type of.! 00 marks ; flour at Luzzo 's in my opinion a block from Gino Sorbillo started from cubes... Click the photo to enlarge few training videos for my staff on the pie itself, but solid! Again I will go much lower on the sauce the dough out and start the oven whole cheese in impressive. * Recipe-Center Leader * / they stack easily in the my pies are all identical but! Will make this taste just like Sally 's in my opinion to be objective the taste of these are DLX! That on your visit a warm place for caputo flour pizza dough least an hour from sticking during baking and to give to.

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